Let’s Get Grillin’ ~ With Galley 57’s Chef Andy Mueller
I’m sure there are many of you who are cooking at home now, more than you ever have in your life.
I’m in much the same boat. Of course, I’m not cooking for a thousand people a week like I’m used to, but it’s been an adjustment nonetheless.
I find myself trying to find ways to cook in advance for the simple fact that in the time it takes to cook for two, you can just as easily cook for twenty-two.
Now that the weather is starting to work in our favor, we have another weapon in our arsenal – and you should embrace your grill with all your might; Of course, I advise doing this before you light it!
The grill gives us something to look forward to in a time when looking forward is a bit scary. We can still practice social distancing and safe spaces between, but with a bonus of being away from the stove in open air and sunshine.
One of the first things I prepare on the grill every year is tender, smokey, fall off the bone back ribs. Something about the sounds of sauce caramelizing on the coals, intoxicating aromas filling the neighborhood, and the anticipation of the first mouth watering bite just gets me as fired up as my Weber any given Sunday.
Here’s a tip for Mother’s Day dinner BBQ:
Put a plate of these baby backs on the table with some Cole slaw, baked beans, cornbread and a pitcher of ice cold whatever you want, and see the smiles light up the backyard once again.
Stay safe! I look forward to cooking for you again soon; and Happy Mother’s Day to all the moms!
Low and Slow Baby Back Ribs
This is a combination of a dry rub, a marinade and we will use both the oven and the grill to finish.
Preheat oven to 350 degrees – Preheat grill to medium heat.
For two full racks of Baby Back pork ribs –
In a mixing bowl combine:
3 Tblsp. paprika
1 Tblsp. garlic powder
1 Tblsp salt
1 tsp. dried thyme
1 Tblsp. light chile powder
1 tsp. dried oregano
1 Tblsp. sugar
1 Tblsp black pepper
Mix ingredients to combine. Cut the racks in half to give yourself 4 – 1/2 racks. rub the seasoning mixture into the ribs. Place the ribs in a roasting pan or baking dish, add 1 cup chicken stock, 1 tsp. liquid smoke and 2 Tblsp. balsamic vinegar to the pan. Cover with foil and bake for 2 1/2 hours. When the ribs are done, remove them from the pan and set aside. Pour the remaining liquid into a pitcher to use for basting. Place the ribs on a cleaned and lightly oiled grill over medium heat. Bast with the liquid every five minutes until the ribs are starting to caramelize and get crispy edges (approx. 20 minutes on the grill).
Watch the ribs closely as the sugar from the cooking liquid can burn quickly. Remove from the grill and serve immediately.
I enjoy these ribs without sauce but if you like to add your favorite BBQ sauce, do so only for the last five minutes of cooking so as not to burn them.